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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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You can use half ground beef and half ground pork for this, and instead of using 2 cups of beans, just use 1 can of each, drained. I would think that this recipe could also be made in a slow cooker as well as in the oven, just increase cooking time if making in a slow cooker. Also the complete recipe may be doubled if desired - this is VERY good! :) Ingredients:
1 1/2 lbs lean ground beef |
1 onion, chopped |
1 stalk celery, finely chopped |
1 -2 tablespoon minced fresh garlic |
1 green bell pepper, chopped |
7 -10 slices bacon |
2 tablespoons molasses |
3 tablespoons brown sugar |
1 teaspoon dry mustard |
1/3 cup white vinegar |
1 (19 ounce) can tomatoes, with juice |
1/4 cup chili sauce (can use ketchup in place of the chili sauce) |
2 cups kidney beans |
2 cups lima beans |
1 (14 ounce) can pork and beans |
2 teaspoons worcestershire sauce |
tabasco sauce |
salt and pepper |
2 -3 cups grated cheddar cheese |
Directions:
1. Set oven to 325 degrees.
2. Grease a large casserole dish (large enough to hold the mixture).
3. In a Dutch oven or large frypan. fry the bacon until crisp, then crumble.
4. Add in the ground beef with garlic, onion and celery; brown then drain fat.
5. Add in all remaining ingredients; mix well to combine, adjusting salt, pepper and Tabasco to suit taste.
6. Slightly mash the tomatoes with a fork.
7. Transfer to casserole dish.
8. Bake uncovered for about 1-1/2 hours.
9. Remove from oven and sprinkle with grated cheddar cheese, return to oven for another 30 minutes.
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